500 YEARS SINCE THE CIRCUMNAVIGATION OF THE WORLD BY ELKANO

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San Sebastian Gastronomika-Euskadi Basque Country 2019 travels with Juan Sebastián Elkano on the 500th anniversary of his circumnavigation of the world Introduction From October 6 to 9, San Sebastian Gastronomika-Euskadi Basque Country will hold an edition, its 21st, dedicated to commemorating the fifth centenary of the journey undertaken by Juan Sebastian Elkano from Seville-Sanlúcar de Barrameda to complete the first round-the-world trip by boat three years later. It was a voyage that empirically demonstrated theories that argued that the world was round against scholarly theories. San Sebastian Gastronomika-Euskadi Basque Country 2019 will be a contemporary mirror of that feat, bringing together the cuisines and products that those sailors discovered during their three-year voyage. A unique round-the-world tour of aromas and flavours from all over the globe that will represent everything from culinary tradition to the latest trends of the participating chefs and countries. To this end, Gastronomika 2019 will also start with Elkano, in this case the Elkano Restaurant run by Aitor Arregi in Getaria, and then go down to Andalusia and set sail in search of flavours following the original route: the Canary Islands, Brazil, Argentina, Chile, the Philippines, Indonesia, before returning to the Basque Country. Never-before-seen exoticisms and customs, unknown chefs and big stars. A melting pot of planetary culinary experiences that will come together in the capital of Gipuzkoa from October 6 to 9, which will once again be hosted by the team of Basque chefs as hosts - Andoni Luis Aduriz, Josean Alija, Hilario Arbelaitz, Karlos Arguiñano, Juan Mari Arzak, Eneko Atxa, Martín Berasategui and Pedro Subijana, together with Roser Torras, the technical committee. The sections at Gastronomika The congress, with fun, interesting novelties, is divided into four categories, each with its own space within the Kursaal Conference Hall and Auditorium, the epicentre of the event: Alta, Activities, Street Food and Fair. The auditorium will play host to the Alta sessions, where the best chefs in the world show off their latest creations on stage with live presentations and cooking.

The possibility of being able to taste these creations from your own seat in the auditorium is one of the distinguishing features of San Sebastian Gastronomika-Euskadi Basque Country.

The set of Activities will bring together the best wine, dining room, cocktail bar and restaurant professionals through presentations, workshops, tastings, attractions and new competitions. This section, a section dedicated specifically to the wine world, is back for another year: Wine Sessions. Meanwhile, the Fair with stands, brand names and a national and international presence, will again be a key point of the congress, encouraging networking and commercial exchanges. This year, on Sunday October 6, the first day of the Congress, will see the holding of the Chef for a day event, which leaves the Boulevard to move into the nerve centre of the Congress. Rounding off the list of sections and activities, Gastronomika 2019 will introduce a great new feature to run parallel to the presentations: on Wednesday, the Chamber Hall will host the 1st Pintxos and Tapas Congress, a tribute by the congress to a sector that is increasingly in vogue.

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San Sebastian Gastronomika 2018 in figures In 2018, San Sebastian Gastronomika-Euskadi Basque Country celebrated its 20th anniversary in a special edition that closed consolidating the growth sustained since its first edition, both in terms of congress delegates and visitors. 1,615 congress delegates 55 participating nationalities 170 exhibitors 420 people working 13,412 visitors to the fair 494 accredited journalists Presence of schools and training establishments: 635 Following #ssg18: 11,000 Potential reach: 14.5 million users Interaction: 3,000 users Messages on Twitter: 8,000 6,500 likes and 1,105 shared postings on Facebook 55,000 user reach on Instagram Programme of activities at San Sebastian Gastronomika–Euskadi Basque Country 2019. ALTA The Legacy of Elkano The presentation at San Sebastian Gastronomika-Euskadi Basque Country 2019 that will link 500 years of history will begin with the reading of Juan Sebastian Elkano's testament. On stage, five of Getaria's best grill chefs accompanied by historians will explain how the two grills bequeathed by the sailor in his last wishes marked the starting point of one of the most established traditions in peninsular gastronomy. The profession of grill chef will be promoted on the stage of the Kursaal with the presentation by the Getaria Maritime Culinary Association, a multidisciplinary entity that was created to demonstrate the great wisdom treasured by the Gipuzkoan town in relation to the grill. Leading the Association, chefs and grill chefs from the town such as Enrique Fleischmann (Txoko Getaria), Igor Arregi (Kaia-Kaipe), Markel Iribar (Balearri), Gorka Lazkano (Astillero) and Aitor Arregi (Elkano*) will take charge of explaining the history of cooking over embers in Getaria from the sailor's testament, focusing on the development of the technique up to current improvements and extolling the virtues of the grill chef. It will be a group talk that will shed light on the attachment of the town and the country to its gastronomic culture, explained and detailed by its celebrants, the grill chefs. Dani García's last presentation as a three-starred chef On Monday October 7, Dani Garcia will take to the stage for the last time as a three-starred chef. The Andalusian, who will close his restaurant Dani García in Marbella on October 22, will take to the Kursaal stage to describe his latest innovations in the front line of gastronomy, which he will not completely

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abandon thanks to the business and restaurant conglomerate he runs. Nonetheless, it will be a good opportunity to listen to the last chef to receive three Michelin stars from the Iberian Peninsula. Garcia will be joined by the best Spanish chefs, led again by the Basques Josean Alija (Nerua*, Bilbao), Hilario Arbelaitz (Zuberoa*, Oiartzun), Elena and Juan Mari Arzak (Arzak***, San Sebastian), Eneko Atxa (Azurmendi***, Larrabetzu), Martín Berasategui (Martín Berasategui***, Lasarte) and Pedro Subijana (Akelarre***, San Sebastian). They will be followed by some of the greatest, leading national experts (such as Joan Roca, Celler de Can Roca***, Girona; Ángel León, Aponiente***, El Puerto de Santa María; and Fina Puigdevall, Les Cols**, Olot) and a representation of young and not so young people who are now the cutting edge such as Begoña Rodrigo (La Salita, Valencia), Maca de Castro (Maca de Castro*, Alcudia), Elena Lucas (La Lobita*, Soria), Paulo Airaudo (Amelia*, San Sebastian) and Luis Alberto Lera (Lera, Castroverde de Campos). In addition, Jorge Bretón, John Regefalk and Blanca del Noval from the Basque Culinary Center will take part in the congress with a presentation on food waste, sustainability, training and innovation. Prawns as presented by Abellan, Jubany and Zafra In addition to the individual presentations, three great restaurateurs based in Catalonia will take to the stage at the same time to illustrate the benefits of a crustacean that has reigned and reigns in its kitchens. Carles Abellan (La Barra de Carles Abellan*, Barcelona), Nandu Jubany (Nandu Jubany*, Calldetenes) and Rafa Zafra (Estimar, Barcelona) will talk about and discuss the virtues of prawns in a joint presentation which is sure to be fun. The news from Disfrutar The Disfrutar** team will also take part as a group. Eduard Xatruch, Oriol Castro y Mateu Casañas - representing what is now the ninth best restaurant in the world - will be present at the event in San Sebastian to unveil novelties on stage. The Catalans will detail their latest season and lead on to the next one by presenting the work done with various fats through a chocolate machine to devise more, greater textures. In addition, the chefs from Disfrutar will take advantage of the kitchens inside the auditorium to show off their version of traditional classics, such as “vitello tonnato con lardo di colonata” The challenge of the dining room. Keys to the future from the perspective of Basque sensibilities Human relationships in a restaurant's dining room. Asun Ibarrondo (Boroa, Amorebieta), José Antonio Ramos (Bilbao Berria, Bilbao) and José Ramón Saizar (New Sansse, San Sebastián), three professionals from the dining rooms of different types of Basque restaurants, will put forward their opinions in a presentation about service on the last day of the congress. The opinions of them all will be moderated by another great of the dining room, in this case a Catalan: the former sommelier of elBulli, Ferran Centelles. The international presence To continue to commemorate the anniversary of Elkano's circumnavigation, Gastronomika 2019 will complete the national line-up with a dozen of the best chefs from the countries visited by the illustrious Basque explorer on his trip. Following the route, taking part will be Bel Coelho (Clandestino, Sao Paulo, Brazil); Jefferson Rueda (A Casa do Porco, Sao Paulo, Brazil); Carolina Bazán (Ambrosía, Santiago de Chile, Chile); Kurt Schmidt (Restaurante 99, Santiago de Chile, Chile); Christina Sunae (Sunae Asian Cantina, Buenos Aires, Argentina); Sau del Rosario (25 Seeds, Angeles, Philippines); JP Anglo (Sarsa, Manila, Philippines); Kevin Cherkas (Cuca Flavour, Bali, Indonesia) and Ray Adriansyah and Eelke Plasmeijer (Locavore, Bali, Indonesia).

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Even though they come from countries that Elkano did not set foot in, Vladimir Mukhin (White Rabbit, Moscow) and Leonor Espinosa (Leo, Bogotá, Colombia) will also do so, thus completing the round-the-world journey that began 500 years ago. Arregi and his troupe will be watching from the auditorium. Getaria will once more become the centre of the universe. Leonor Espinosa Leo (Bogotá, Colombia) The Colombian will be one of the biggest stars of Gastronomika 19. Having established her restaurant Leo in the top 50 of The 50 Best Restaurant (#49), she continues to head the FunLeo Foundation, which promotes the ancestral know-how of Colombian populations, particularly the indigenous and Afro-Colombian populations. At the foundation and her restaurants (Leo also runs Misia), the chef is one of the world's standard bearers in the study and promotion of local value, the different ecosystems and the culinary traditions of Colombia. Jefferson Rueda Casa de Porco (Sao Paulo, Brazil) With one of the biggest leaps in The 50 Best Restaurants 2019 (from 79 to 39), A Casa de Porco is Brazil's culinary sensation. Jefferson Rueda and his wife Janaina, who have patented their own style of roasting pork, where their own breed of animal is cooked in the open for up to 8 hours, are in charge of this restaurant dedicated almost exclusively to pork. Rueda will visit San Sebastian to talk about technique and his tasting menu, made up exclusively of dishes from all parts of the pig and which provides delicatessen products such as Rueda's pork jowl sushi or his pork tartar. Brazil and cooking over embers. A nod to Elkano the navigator and Elkano the restaurateur. Bel Coelho Clandestino (Sao Paulo, Brazil) As the owner of a different concept of restaurant, Bel Coelho is a dedicated researcher. Having trained at the Culinary Institute of America, she worked at El Celler de Can Roca and Álex Atala's DOM to build up her own refined style that she now operates at Clandestino, a venue that only opens a few days a month with tasting menus created from her research on native products and Brazilian culture. She is an amazing freelance chef in Brazil who will surely leave her mark on Gastronomika. Najat Kaanache Nur Restaurant (Fez, Morocco) Najat Kaanache, also known as “The Pilgrim Chef” because of her professional career (among others, elBulli, Noma, The French Laundry and Per Se), returns to her native Basque Country. From a Moroccan family, she returned to Morocco to open Nur and amaze the planet with a “return to origins” of “true authenticity” with the best restaurant in the African country. Kaanache currently runs a number of premises in both Morocco and Mexico City and is an activist for several NGOs. Rosauro “Sau” del Rosario 25 Seeds (Angeles, Philippines) At the age of 54, Rosauro “Sau” del Rosario is an emblem of the Philippine restaurant sector, above all for the use of indigenous and sustainable products integrated in a personal style with a strong Hispanic background. Having trained in France, Del Rosario uses French and Western culinary techniques on traditional Filipino dishes, which he works and updates in his restaurants 25 Seeds and Cafe Fleur (both located in the city of Angeles, Philippines). In particular, 25 Seeds works under the concept of “from farm to fork”, with absolutely no intermediaries at all.

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Vladimir Mukhin White Rabbit (Moscow, Russia) As chef of the thirteenth best restaurant in the world according to The 50 Best, Mukhin returns to Gastronomika where he last appeared in 2015. A proponent of Russian haute cuisine, he recently took a further step towards the nationalisation of his cuisine with the inauguration of Sakhalin, also in the Russian capital, where he puts the emphasis on Russian cuisine and products and their influences across the breadth of its geography, from near the Mediterranean to the Arctic and through Asia. Christina Sunae Cocina Sunae (Buenos Aires, Argentina) Born in the United States, the daughter of an American father and two women - her Korean biological mother and her Filipino foster mother - Sunae grew up between the Philippines and the United States, although she settled in Argentina to pursue a career and cook south-east Asian cuisine. An example of diversity and blending flavours and cultures, Christina Sunae is a cook on the Elkano route, although still unknown in Spain, who is coming to Gastronomika to also explain her new projects: Sunae Asian Cantina in Argentina and a new restaurant in Manila. Carolina Bazán Ambrosía (Santiago de Chile, Chile) One of the phenomena of Chilean gastronomy. With her restaurant Ambrosia at number 24 on the list of The 50 Best Restaurants in Latin America, Bazán has rejuvenated the Chilean restaurant scene with her adventurous and spontaneous approach to food. After establishing Ambrosia, Bazán and her partner Rosario Onetto recently opened a second, more intimate and urban venue: Ambrosia Bistro. It is the present and future of gastronomy in the Andean country. AWARDS AND ACCOLADES Following on from Juan Mari Arzak on the 20th anniversary of the congress, the 2019 Tribute Award will go to San Pol de Mar (Barcelona) to be presented to the only chef in the world to hold up to 7 Michelin stars. Almost a year after closing the doors of the legendary Sant Pau, Carme Ruscalleda will take to a stage that she knows well as a presenter, on this occasion to receive the recognition of the sector and its people. For the technical committee of the congress, Ruscalleda represents “the ultimate example of how to translate a landscape and an intimacy into a top-notch cultural and gastronomic story. A symbol of the Spanish culinary revolution, this watershed moment in her career in 2019 makes her more than worthy of the great tribute from the congress”. The Gueridón de Oro, the distinction that Gastronomika dedicates to the world of waiting and wine, will go this year to France in recognition of Denis Courtiade (Plaza Athénée, Paris). Alain Ducasse’s right-hand man since he started in Monte Carlo (and in all his subsequent restaurants) and son of restaurateurs, “Denis has been a star in what has come to be called the soft revolution of “French-style” service. With diplomacy as a backdrop, fine theatricalisation in front of the clientele, detailed teaching of younger generations in the dining room and the discreet insertion of new technologies in service, this “great” is the very metaphor of great service in the 21st century. The last great award of the San Sebastian congress, the “Pau Albornà i Torras” International Gastronomic Journalism Prize, will go to the Catalan Cristina Jolonch, not only for her work interviewing the great chefs for La Vanguardia, but also for having become “a high-voltage journalist who has covered all

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aspects of the field of gastronomy, with a deep knowledge of the world's cuisines, a strong element of social responsibility and a unique journalistic intuition”. Previous award-winners at San Sebastian Gastronomika Tribute Gueridón de Oro Award Gastronomic Journalism

2009 Josep Monje

2010 Karlos Arguiñano Giorgio Pinchiorri

2011 Luis Irizar Juli Soler

2012 Nouvelle Cuisine Eusebio Arbelaitz

2013 Francisco López Canis Josep Roca Óscar Caballero

2014 Pedro Arregui Didier Fertilati Pau Arenós

2015 Basque Culinary Center Abel Valverde Mitxel Ezquiaga

2016 Gastón Acurio Gérard Basset Xavier Agulló

2017 Michel Bras Louis Villeneuve Nick Lander

2018 Juan Mari Arzak Lluís García and Lluís Biosca

Anthony Bourdain

2019 Carme Ruscalleda Denis Courtiade Cristina Jolonch

The great banquet One of the great contributions of San Sebastian Gastronomika-Euskadi Basque Country to the contemporary format of culinary conferences is tasting what the great chefs are preparing on the stage in real time, live from your own seat in the Kursaal Auditorium where the great chefs are preparing food on the Alta stage. A great feast freshly cooked by all of the chefs invited to the conference, which starts on Monday at 10.45 am and ends at 7 pm. An innovative, playful, hedonistic way to understand the new creations of the most interesting chefs on the planet "in situ" using all of the senses. Once again, the jackets worn by the participating chefs will bear the brand name of Des Garçons de Café, which has produced a special design as it did last year to celebrate 20 years of the congress. GASTRONOMIKA ACTIVITIES Around thirty activities, some of them brand new, have been scheduled by San Sebastian Gastronomika-Euskadi Basque Country 2019, meaning that, by attending the presentations in the auditorium, congress delegates and visitors can enjoy the three days of the professional congress (from October 7 to 9) to the full. National Grilling Competition The now-legendary National Grilling Competition is faithfully returning to the event on the terrace of the Kursaal. The event, which will project a map of the best meat and grill chefs in the country, will be

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celebrating its 10th edition, the most special to date, which will involve a large-scale group tasting with a professional panel of judges and a public jury, in which anyone can take part by registering on the San Sebastian Gastronomika website. Latxo suckling lamb meat tasting courtesy of Dastatzen Another of the outdoor activities at Gastronomika 19 will also feature meat, in this case accompanied by a great tasting. It will be run by Dastatzen, a company from Gipuzkoa that specialises in high quality meat, which will show off the qualities of latxo suckling lamb and its possibilities on the grill. Our gastronomy knows about cooking on grills. LAB Jamada. Researching the DNA of cuisine from Burgos Lab Jamada, the culinary research centre run by chef Antonio Arrabal (La Jamada, Burgos), will present his work on re-interpreting traditional recipes from the city of Burgos. Linked to the implementation of the “Burgos: Creative City of Gastronomy” initiative, he will show the evolution and creation of versions of very typical recipes from Burgos such as garlic soup and leg of suckling lamb. Burgos is part of the worldwide UNESCO Creative Cities Network and will be showcased with a workshop, in which classic techniques and products are hidden under a base of an apparently simple cuisine: evolution and a mishmash in today's cuisine. National Potato Salad Championship – San Miguel Who will take over from Carles Abellan's Tapas 24 as the home of the best potato salad in Spain? The winner of the 2nd National Potato Salad Championship – San Miguel will be decided on Tuesday 8 by a professional jury of ten experts and a public jury of 40 amateurs. Ruinart Challenge Ruinart, the jewel of Champagne, will hold the 5th edition of the Ruinart Challenge with Ruinart's oenologist Louise Bryden. The Ruinart Challenge is a training programme in which a competition will be held for professional sommeliers from all over Spain, with the support of the Union of Spanish Sommeliers' Associations in Spain. The winner will enjoy a scholarship of €1,000 as well as a 4-day training trip in Champagne. D’tapas COVAP Pasión ibérica This year, the gastronomic competition celebrates its 4th edition with a new image. This will be an event where the commitment to Iberian products by the culinary world and the search for harmony between gastronomy and the Iberian pig will be the starting points that will guide the choice of the “COVAP 2019 Iberian Tapa Chef”. The competition consists of preparing a tapa using COVAP 100% Alta Expresión Acorn-fed Ham from the Pedroches D.O. or any piece from the 100% Alta Expresión selection of pork as the main ingredient. Presentation of Ovinus - 1st International Sheep’s Cheese Competition Ovinus is the 1st International Sheep’s Cheese Competition. Aimed at producers around the world, it is expected to end in March 2020 with the winners being awarded in Sardinia. The event will be presented at Gastronomika and will feature special guests, such as the Sardinian chef Clelia Bandini and ocean

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sailor Gaetano Mura. Young European Restaurateurs The Young Restaurateurs Association of Europe will hold a colloquium on the future of young restaurateurs as part of Gastronomika. Afterwards, awards will be presented in the categories of Cooking, Pastry Chef, Waiting, Sommelier, Management, Teaching and Communication. In addition, special awards will be presented for Lifetime Achievement and Promoting the Profile of Women in the restaurant business. There will also be an official presentation of jackets to the new members of JRE-Jeunes Restaurateurs 2019 España. To end with, homage will be paid to restaurateurs Juan Mari Arzak and Josep Monje. Cooking shows and tasting activities Gastronomika has planned a full programme of parallel activities to be held in the halls of the Kursaal Conference Centre. With pairings, there is a session run by Sabor a Málaga,with traditional and modern wines from the province accompanying a tasting of the best oils, hams, cheeses and fruits from Malaga. This will be given by experts and gourmets from Badajoz on products with Protected Designation of Origins (PDOs) and Protected Geographical Indications (PGIs) in the province of Badajoz. These will include the one run by Ángel Cortés (Duque, Medinaceli) and Alba de Pablo (Casa Vallecas, Berlanga de Duero) to show new generations of Sorian cuisine and the one run by Cádiz through chefs from the restaurants La Carboná and El Faro de Cádiz (Javier Muñoz and Mario Jiménez) and the ambassador of the Regulating Council of the “Jerez-Xérès-Sherry” Designation of Origin, José Ferrer, who will oversee a menu with wines from the Jerez region. Without a pairing, Balfegó will be back at Gastronomika with a session where it will present the work carried out on the maturation and lifespan of bluefin tuna and put on a tasting of some of its latest creations using unusual parts of the tuna. Also returning to the congress in San Sebastian will be Tierra de Sabor, the quality brand of products from Castile and Leon, which will showcase the region's gastronomic wealth through the efforts of Luis Alberto Lera (Lera, Castroverde de Campos, Zamora). Lera will cook a Tierra de Campos wild pigeon breast with its rillettes. S.Pellegrino and Acqua Panna, true to their commitment to haute cuisine and to San Sebastian Gastronomika, will once again hold their star-studded menu as part of the congress, with a banquet presided over by Fina Puigdevall and harmoniously accompanied by flavours selected by the President of the Academia de Sumillería Española (Spanish Academy of Sommeliers), Juan Muñoz. This will take place on Tuesday. The list of Gastronomika 2019 activities will be rounded off by those organised by Winterhalter and chefs Pedro Sánchez (Bagá*, Jaén) and Dani Carnero (Kaleja, Málaga), with a cooking show on spices, and by the Rougié brand of duck foie gras, with a demonstration by Michelin-starred French chef Vivien Durand (Le Prince Noir en Lormont*, Bordeaux). Lastly, El Tenedor will attend the congress with a paper on digitisation. Closing the activities at Gastronomika, and closely related to the reason for this year's edition, Lorenzo Cogo, chef at the restaurant Le Coq* in Vicenza (Italy), will conduct a cooking show based on Antonio Pigafetta. A contemporary and travel companion of Elkano 500 years ago, Pigafetta returned to his home town (Vicenza, like Cogo) to change the gastronomic scene with spices. Based on this concept, the Italian will give a presentation on gastronomy and the importance of time in the culinary world.

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Wine Sessions The world of the dining room and wine will once again have a place at San Sebastian Gastronomika with exceptional tastings and presentations. One of the most noteworthy will be courtesy of DO Ribera del Duero, which will make it clear that the aim of a DO is not only to make wine, but also to make history, which is why they promise surprises both in their activity and in their presentation in the auditorium on the first day of the congress. Roser Catasús, Jean Leon's oenologist, and Sergi Castro, sommelier and brand ambassador, will give a master class on the winery's most emblematic wine, Vinya La Scala Gran Reserva, the first made mainly from cabernet sauvignon in Spain. A representation of Hungarian chefs and sommeliers will take over to show the terroir of the Central European country and Meritxell Juvé, the fourth generation in charge of the winery, will turn attention back to the peninsula with a historical, liquid overview of the 100 years of Juvé & Camps in the world of cava. Under the auspices of the island's regulatory councils and the Cabildo de Tenerife, the best wines from Tenerife will be presented on Tuesday at San Sebastian Gastronomika in a setting in harmony with products from the island thanks to Tenerife Gastro Experience, just as sparkling wines produced by Bodegas Bilbaínas since 1913 will on Wednesday. Cooking side by side with the best chefs Two of the most exclusive formats at the congress will allow a small select group to get into the kitchen and work side by side with some of the best chefs of the present day. On this occasion, Cooking With (close up classes for just ten people) will be attended by Begoña Rodrigo (La Salita, Valencia) and Pedro Subijana (Akelarre, San Sebastian), while Private Kitchens (specialist cooking workshops for 40 people) will feature Carolina Bazán (Ambrosía, Santiago de Chile, Chile) and Najat Kaanache (Nur, Fez, Morocco). Gastronomika for Teenagers The activity that Gastronomika dedicates to the youngest attendees will change its format this year. Under the auspices of Eurotoques, Gastronomika for Teenagers will travel to the past and the future. Using tablets, schoolchildren from Gipuzkoa will accompany Elkano gastronomically and through games. KOENNA, a group of young entrepreneurs from MTA (Mondragón Team University) who work with schoolchildren on issues of entrepreneurship and motivation, will be in charge of the presentation and dynamisation. They will engage in a series of question-and-answer games about Elkano's route, the products they found and those they brought back to Spain. Then, after giving their answers, the youngsters will take to the stage to cook with Fernanda Fuentes and Andrea Bernardi (Nub*, La Laguna, Tenerife), Joaquín Felipe (My Way, Madrid), Verónica Muñoz (Adolfo, Toledo), Enrique Pérez (El Doncel*, Sigüenza), Mario de Lucas (Lino, Guadalajara) and Quique Cerro. CHEF FOR A DAY San Sebastian Gastronomika-Euskadi Basque Country is changing the Chef for a Day event for the first time (holding it on Sunday instead of Saturday as it has been up till now) and moving it from the Boulevard to the Chamber Hall in the Kursaal to represent the true start of the congress. Sponsored by Super Amara, the event features two adults and two children that win a draw held by El Diario Vasco sharing the kitchen with four renowned chefs. This time, the chefs will be Pablo Loureiro (Casa Urola, San Sebastian), Sergio Humada (Txintxardin, Lasarte), Ly Leap (Indochine and Nelumbo, Barcelona) and JP Anglo (Sarsa, Manila, Philippines).

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Even with the change of day and location, the event will still be free and open to the public. The programme is as follows:

SERGIO HUMADA, TXINTXARDIN (LASARTE) 11:30 am - 12:00 pm LY LEAP, INDOCHINE (BARCELONA) 12:00 - 12:30 pm PABLO LOUREIRO, CASA UROLA (SAN SEBASTIAN) 12:30 - 1:00 pm JP ANGLO, SARSA (MANILA, PHILIPPINES) 1:00 - 1:30 pm

STREET FOOD Street Food, which has three offerings and four complementary tapas, will start on Sunday and will not turn off its stoves on the porch entrance to the Kursaal until Wednesday. On this occasion, the chefs will be Ly Leap (Indochine and Nelumbo, Barcelona), Pablo Airaudo (Amelia and 1985 Cantina Argentina, San Sebastian) and Carito Lourenço and Germán Carrizo (Doña Petrona, Valencia) who will provide us with miniature delights. The Cambodian with restaurants in the Catalan capital will offer marinated chicken and Banh Song Coco, Leap's version of noodles with coconut cream, a vegan option without prawns; the Basque-Argentinian, who has just opened an Argentinian cantina in San Sebastian, will bring his choripán, and the Valencian couple, who also own the Fierro restaurant, will cook an Argentinian pasty. The opening hours will be from 11:00 am to 8:00 pm (except Sunday, which will start after Chef for a Day at 1:30 pm and close at 7:00 pm, the same time that it will close on the last day of the congress) and Street Food will be priced at 4 euros (1 pintxo + drink) or 6 euros (2 pintxos + drink). GASTRONOMY FAIR San Sebastian Gastronomika-Euskadi Basque Country would not be the same without its Fair, an ideal networking area with the best national and international products and exhibitors from around the globe to showcase the latest industry trends. This year, 5000 m2 of exhibition space will be filled with up to 170 companies, a number that has not risen “so that everyone can have their share of the market”, explained Javier Yurrita, commercial director of the congress. The Gastronomy Fair will be open all day from 10:00 am to 8:00 pm (7:00 pm on the last day). 1st PINTXOS AND TAPAS CONGRESS One of Gastronomika 2019’s great novelties. On the morning of Wednesday, October 10, a dozen professionals will take to the stage of the Kursaal Chamber Hall to promote and move forward in the increasingly rich and busy sector of tapas, pintxos, bars and, in general, all new formats of miniature cuisine on offer in the 1st Pintxos and Tapas Congress. With the idea of including this booming gastronomic area at the congress, Gastronomika is offering a programme based around various talks and presentations that map out the scene, from its more recreational to its more technical side, always featuring its leading lights. To this end, chefs such as

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Nandu Jubany (Can Jubany, Barcelona); Enrique Fleischmann (Txoko, Getaria); Nacho Manzano (Casa Marcial, Prendes); Carlos Bosch and Nuria España (El Portal, Alicante); Paul Arrillaga (El Zazpi, San Sebastián) will take part, along with a representation of chefs and prominent figures from the sector in Valladolid to show how pintxos can change a city. The Congress will also feature a chat between three gastronomic journalists (Mitxel Ezquiaga, José Carlos Capel and Xavier Agulló) about legendary tapas, and the presentation of the Keler Bar of Bars Award, the first edition of which will be awarded to the Bokado in San Sebastian, “one of the pioneers of the pintxo which has always known how to develop its cuisine from miniature cuisine”, in the words of the organisation. The evolution of pintxos, vacuum-cooked tapas, miniature cuisine for cocktails and catering, the management of wines in bars and the contemporary vision of traditional tapas will be the themes covered by a congress with free admission. Anyone interested can register through the congress’s website. Programme for the 1st Pintxos and Tapas Congress PAUL ARRILLAGA, EL ZAZPI - SAN SEBASTIAN

10:00 - 10:30 am The evolution of the pintxo ENRIQUE FLEISCHMANN, TXOKO - GETARIA, SPONSORED BY SAMMIC 10:35 - 11:05 am Vacuum-cooked tapas NANDU JUBANY, CAN JUBANY - CALLDETENES 11:10 - 11:40 am Miniature cooking for cocktails/catering MITXEL EZQUIAGA, JOSÉ CARLOS CAPEL AND XAVIER AGULLÓ 11:45 am - 12:30 pm Legendary tapas with 3 journalists 12:35 - 12:45 pm Keler Bar of Bars Award VICTOR MARTÍN AND LUIS CEPEDA 12:50 - 1:30 pm Valladolid. How the pintxo can change a city CARLOS BOSCH AND NURIA ESPAÑA, EL PORTAL - ALICANTE 1:35 - 2:05 pm Wine management in bars NACHO MANZANO, GLORIA - GIJÓN/OVIEDO 2:10 - 2:40 pm A contemporary vision of traditional tapas

GASTRONOMIKA 2019 DINNERS As usual, the day-to-day business of the congress is rounded off with a number of evening dinners, two of which stand out: the inaugural dinner, and the one that Ángel León, Joan Roca, Jordi Cruz, Eneko Atxa, Juan Mari and Elena Arzak, Pedro Subijana and Martín Berasategui (all with 3 Michelin stars) will prepare on Monday at the Basque Culinary Center to honour Carme Ruscalleda, who will receive the Tribute Award from the congress during the day in the auditorium. Before that, on Sunday, the congress will have held its inaugural dinner, this time with Getaria in the limelight. In a dinner planned by locations, Gorka Lazcano (Astillero), Aitor Arriegi

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(Elkano), Enrique Fleischmann (Txoko Getaria), Markel Iribar (Balearri) and Igor Arriegi (Kaia- Kaipe) will demonstrate the taste of the town’s grills. Agenda of activities at San Sebastian Gastronomika–Euskadi Basque Country 2019. Monday, October 7

GASTRONOMY FAIR 10:00 am - 8:00 pm | KURSAAL JEFFERSON RUEDA: UNUSUAL PORK DISHES 10:45 - 11:15 am | AUDITORIUM 5TH EDITION OF THE RUINART SOMMELIER CHALLENGE IN SPAIN 11:00 am - 1:00 pm | NI NEU GASTRONOMIKA STREET FOOD 11:00 am - 8:00 pm | KURSAAL PORCH ENEKO ATXA: EXQUISITE SUSTAINABILITY 11:20 - 11:50 am | AUDITORIUM VERTICAL TASTING OF JEAN LEON VINYA LA SCALA ORGANISED BY ROSER CATASÚS, OENOLOGIST AT JEAN LEON AND SERGI CASTRO, SOMMELIER AND BRAND AMBASSADOR 11:30 am - 12:30 pm | HALL 10 PRESENTATION OF OVINUS - 1ST INTERNATIONAL SHEEP'S CHEESE COMPETITION 11:30 am - 2:30 pm | HALL 35 THE WHITE RIBERA 11:55 am - 12:25 pm | AUDITORIUM ELENA AND JUAN MARI ARZAK: 2019 PERSPECTIVES 12:30 - 1:00 pm | AUDITORIUM OPENING CEREMONY: SWEET SURPRISE BY CACAO BARRY – TRIBUTE TO CARME RUSCALLEDA 1:05 - 1:50 pm | AUDITORIUM FOOD AND WINES OF HUNGARY: PERSONALLY! 1:30 - 3:00 pm | HALL 10 ORIOL CASTRO, EDUARD XATRUCH AND MATEU CASAÑAS: THE EXTRAORDINARY TEXTURES OF FATS 1:55 - 2:25 pm | AUDITORIUM FINAL OF THE 2019 D’TAPAS COVAP PASIÓN IBÉRICA COMPETITION 2:30 - 6:00 pm | NI NEU LUNCH BREAK 2:30 - 4:00 pm | AUDITORIUM

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BEGOÑA RODRIGO:ROOTS AND TUBERS IN A TUNNEL OF SALT 3:00 - 4:00 pm | KURSAAL KITCHEN CAROLINA BAZÁN: CHILEAN TRADITION… WITH A FRENCH TOUCH 3:00 - 4:00 pm | HALL 35 BEL COELHO: INSPIRATION FROM “ORISHA” 4:00 - 4:30 pm | AUDITORIUM 100 YEARS AT THE TOP OF CAVA. A TOUR THROUGH THE TREASURES OF JUVÉ & CAMPS 4:00 - 5:30 pm | HALL 10 SAU DEL ROSARIO: THE COLOURFUL TRADITION OF PAMPANGA REVISITED 4:35 - 5:05 pm | AUDITORIUM TIERRA DE CAMPOS PIGEON 5:00 - 6:00 pm | HALL 35 GUERIDÓN DE ORO 2019: DENIS COURTIADE 5:10 - 5:20 pm | AUDITORIUM JOSPER, 50 YEARS DOMINATING GRILLS 5:20 - 5:25 pm | AUDITORIUM DANI GARCÍA: ANDALUSIA SYNTHESISED: THE FINAL ANALYSIS 5:30 - 6:00 pm | AUDITORIUM YOUNG EUROPEAN RESTAURATEURS: NATIONAL GASTRONOMY AWARDS 6:00 - 7:00 pm | CHAMBER HALL TASTING: RIBERA DEL DUERO, A NEW ERA 6:30 - 7:30 pm | HALL 10 JOSEAN ALIJA: MEDITATING IN GREEN 6:40 - 7:10 pm | AUDITORIUM FROM PIGAFETTA TO ELKANO: THROUGH TIME 7:00 - 8:00 pm | HALL 35 PRESENTATION OF THE 2019 D’TAPAS COVAP PASIÓN IBÉRICA AWARDS 7:15 - 7:25 pm | AUDITORIUM MARTÍN BERASATEGUI: PERFECTING PERFECTION 19:30 - 20:00 | AUDITORIUM

Tuesday, October 8

GASTRONOMY FAIR. 10:00 am - 8:00 pm | KURSAAL GASTRONOMIKA FOR TEENAGERS

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10:00 - 11:30 am | CHAMBER HALL NAJAT KAANACHE: SEAFOOD PRODUCTS WITHOUT WALLS 10:00 - 10:30 am | AUDITORIUM GETARIA MARITIME CULINARY ASSOCIATION: “GRILL, CULINARY LANDSCAPE.” 10:35 - 11:05 am | AUDITORIUM GASTRONOMIKA STREET FOOD 11:00 am - 8:00 pm | KURSAAL PORCH 7TH “PAU ALBORNÀ I TORRAS” GASTRONOMIC JOURNALISM AWARD: CRISTINA JOLONCH 11:10 - 11:20 am | AUDITORIUM SAN SEBASTIAN GASTRONOMIKA CELEBRATES HOTEL AND CATERING DAY WITH MAKRO 11:25 - 11:35 am | AUDITORIUM THE SPECIALISTS 11:30 am - 12:30 pm | HALL 35 WINES OF TENERIFE 11:30 am - 1:00 pm | HALL 10 LEONOR ESPINOSA: REINVENTING COLOMBIAN TRADITION 11:40 am - 12:10 pm | AUDITORIUM DIEGO SCHATTENHOFER: MOLECULAR SYNTHESIS OF THE CAVES OF GUANCHES 12:50 - 1:20 pm | AUDITORIUM PEDRO SUBIJANA: THE DELICIOUS GAME OF THE BASQUE LANDSCAPE 1:25 - 1:55 pm | AUDITORIUM FROM THE FIELDS TO THE KITCHEN 1:30 - 2:30 pm | HALL 35 JOAN ROCA: CREATIVE PASSION FROM HIGH PROXIMITY 2:00 - 2:30 pm | AUDITORIUM 2ND NATIONAL POTATO SALAD CHAMPIONSHIP – SAN MIGUEL 2:00 - 4:00 pm | HALL 10 DASTATZEN: DISCOVERING THE LATXO, A HIGH QUALITY BASQUE SUCKLING LAMB 2:00 - 4:00 pm | ZURRIOLA TERRACE - REAR OF THE KURSAAL CONFERENCE HALL FINA PUIGDEVALL IN HER OWN LANDSCAPE 2:30 - 4:30 pm | NI NEU NAJAT KAANACHE: FROM SOUTH TO SOUTH 3:00 - 4:00 pm | HALL 35 LUIS ALBERTO LERA: CONTEMPORARY GAME HUNTING 4:00 - 4:30 pm | AUDITORIUM

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KEVIN CHERKAS: INDONESIAN TRADITION WITH AVANT-GARDE EMOTION 4:35 - 5:05 pm | AUDITORIUM BEING DIGITAL IS NO LONGER AN OPTION 5:00 - 6:00 pm | HALL 10 GASTRONOMIC JOURNEY OF HISTORIC HUNGARY PEOPLE, RAW MATERIALS AND TECHNOLOGIES 5:00 - 6:00 pm | HALL 35 KURT SCHMIDT: RECREATION IN THE CHILEAN PANTRY 5:10 - 5:40 pm | AUDITORIUM LAB JAMADA. RESEARCHING THE DNA OF CUISINE FROM BURGOS 6:00 - 7:30 pm | NI NEU BEGOÑA RODRIGO: INTENSITY, CHROMATISM AND FUN 6:10 - 6:40 pm | AUDITORIUM PRESENTATION OF 2ND NATIONAL POTATO SALAD CHAMPIONSHIP – SAN MIGUEL AWARDS 6:45 - 6:55 pm | AUDITORIUM CARLES ABELLAN, NANDU JUBANY AND RAFA ZAFRA: CONCELEBRATING RED PRAWNS FOR THE MEDITERRANEAN 7:00 - 7:40 pm | AUDITORIUM ÁNGEL LEÓN: SEA FUNGI AND OTHER PELAGIC SURPRISES 7:45 - 8:15 pm | AUDITORIUM

Wednesday, October 9

GASTRONOMY FAIR 10:00 am - 7:00 pm | KURSAAL BASQUE CULINARY CENTER – FOOD WASTE, FOOD WAYS: SUSTAINABILITY, TRAINING AND INNOVATION 10:00 - 10:30 am | AUDITORIUM PEDRO SUBIJANA. THE 2019 MENU REVEALED IN DETAIL 10:00 - 11:00 am | AKELARRE RESTAURANT 1ST PINTXOS AND TAPAS CONGRESS 10:00 am - 2:40 pm | CHAMBER HALL A TOUR OF CÁDIZ THROUGH SHERRY 10:30 am - 12:00 pm | HALL 35 EELKE PLASMEIJER AND RAY ADRIANSYAH: EUROPEAN AVANT-GARDE WITH NATIVE PRODUCTS 10:35 - 11:05 am | AUDITORIUM GASTRONOMIKA STREET FOOD 11:00 am - 7:00 pm | KURSAAL PORCH

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THE CHALLENGE OF THE DINING ROOM. KEYS TO THE FUTURE FROM THE PERSPECTIVE OF BASQUE SENSIBILITIES 11:10 - 11:40 am | AUDITORIUM SABOR A MÁLAGA 12:00 - 1:00 pm | NI NEU SPARKLING WINES FROM BODEGAS BILBAINAS SINCE 1913 12:00 - 1:00 pm | HALL 10 CHRISTINA SUNAE: MARVELLING AT SOUTH-EAST ASIA 12:20 - 12:50 pm | AUDITORIUM MACA DE CASTRO: THE UNKNOWN LANDSCAPE OF MALLORCA 12:55 - 1:25 pm | AUDITORIUM 10TH NATIONAL GRILLING COMPETITION 1:30 - 5:00 pm | ZURRIOLA TERRACE - REAR OF THE KURSAAL CONFERENCE HALL CAROLINA BAZÁN: COSMOPOLITAN RECREATION OF CHILEAN CUISINE 1:30 - 2:00 pm | AUDITORIUM THE MATURATION AND OTHER SECRETS OF BALFEGÓ BLUEFIN TUNA 2:00 - 3:30 pm | NI NEU HILARIO ARBELAITZ: CONTEMPORARY NEO-CLASSICISM 2:05 - 2:35 pm | AUDITORIUM APPLICATION OF PROTECTED DESIGNATION OF ORIGINS (PDOs) and PROTECTED GEOGRAPHICAL INDICATIONS (PGIs) IN THE PROVINCE OF BADAJOZ FOR THE WORLD OF TAPAS 2:30 - 3:30 pm | HALL 10 SORIAN CUISINE. THE YOUNGSTERS MAKING MOVES 3:00 - 4:00 pm | HALL 35 ELENA LUCAS: ARTISTIC MYCOLOGY 4:00 - 4:30 pm | AUDITORIUM JP ANGLO: UNKNOWN “NEGRENSE” CUISINE 4:35 - 5:05 pm | AUDITORIUM PAULO AIRAUDO: FREEDOM AS A MUSICAL SCORE 5:10 - 5:40 pm | AUDITORIUM PRESENTATION OF THE 10TH NATIONAL GRILLING COMPETITION AWARDS 5:40 - 5:50 pm | AUDITORIUM FINA PUIGDEVALL: THE CONTEMPORARY MAGIC OF THE ENVIRONMENT 5:50 - 6:20 pm | AUDITORIUM VLADIMIR MUKHIN: RUSSIAN CARTOGRAPHY AT THE FOREFRONT 6:25 - 6:55 pm | AUDITORIUM

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Technical data sheet San Sebastian Gastronomika – Euskadi Basque Country Edition: 21 Dates: October 6-9, 2019 Place: Kursaal Conference Centre. San Sebastian www.sansebastiangastronomika.com Social Networks Twitter: @ssgastronomika Instagram: ssgastronomika Facebook: Facebook.com/SanSebastianGastronomika YouTube: SSGastronomika Official hashtag: #ssg19 Press Officer Lucía Vaquero E-mail: prensa@sansebastiangastronomika.com /prensa@grupgsr.com Mobile phone: +34 628 555 464